This cookbook is a little different, it is part of a cunning plan! Easy soup recipe with numerous ways to vary it.

1. “Homemade Soup
is No Place for
Narrow
Dogmatism”
Robert Farrar Capon

2. This has nothing to do with religion!
Robert Farrar Capon, an interesting guy who was an
Episcopal Minister, Professor of Dogmatic Theology
AND an Exuberant Foodie writing in America in
1969 went further, he said …
“Homemade soup is no place for narrow dogmatism.
Do anything that comes into your head except over salt.
It is impossible to go wrong.”
And …
“Soups, whose variety is only limited by the length of a man’s life!”
My thoughts exactly, only better expressed!

3. Soup is so easy to make, so delicious, so comforting and luckily
I know a very simple, very flexible method of making it which is the
foundation for delicious soups beyond number and is something you
really need to have in your repertoire.
With this method you certainly can “do anything that comes into
your head except over salt.” and it can be used to create an incredible
range of soups, from simple Leek and Potato to Caribbean Callaloo,
Caldo Verde, Cullen Skink and even some soups that don’t begin with
the letter C!

4. It is good for Vegetable Soups e.g.

5. Makes great Bean Soups such as …

6. … and Cheese Soups …

7. It makes great Meaty Soups …

8. Gorgeous Fish Soups …

9. Plus Soups from Around the World!

10. I know what you’re thinking …

11. Genius!
And you’d be right.
There are many really good recipes out there which are dubbed “genius” and
some of them are indeed brilliant.
For me, however, to deserve the accolade ‘genius’ a recipe should be more
than delicious, or even healthy, quick, easy etc.; for me the thing that makes
a recipe genius is flexibility.
This is one such recipe …

12. So I wrote a book …
See a great preview including the genius
recipe here.
It contains 60+ delicious soup recipes based
on the one easy, flexible key recipe BUT
there is much more than just recipes in this
book.
It also contains …

13. Guidance on …
~ using different fats,
~ making chunky, mashed,
smooth and very smooth soups,
~ garlic – 5 ways,
~ adding herbs, spices, and other
flavourings,
~ dairy additions – cream, cheese,
yogurt, crème fraiche etc.
~ incorporating ready made sauces
such as soy or mustard, and
~ even alcohol!

14. Instructions for stock making.
Not absolutely essential, of course,
as there are good bouillon cubes,
powders and stock pots on the
market.
It is, however, a useful skill;
it is easy, economical as it uses up
lots of scraps and it tastes even better
than bought in!

15. Ancillary Recipes …
For instance …

16. Garnishes
Such as …

17. Lots of Crouton Information!
Including some important “rules”!

18. And even what to do with Leftovers!
That might surprise you! E.g.

19. Plus All The Hints and Tips …
I can think of to help you
Create Your Own Fabulous
Soups

20. Read more here
See a great preview here
Or just buy the bugger here!
See all my books on Amazon here
Twitter ~ @SuddenLunch
My foodie blog ~ Sudden Lunch
Thank you for reading this –
please share.
So …